Citrus Surprise Muffins

by Carol Ann

1 cup All Purpose Flour
½ Granulated Sugar
1 tsp Baking Powder
¼ tsp Baking Soda
½ cup Butter, softened
2 large Eggs, separated, yolk from white
¼-50/50 Lemon and Orange Juices combined
1 tsp Orange Peel, finely grated
1 tsp Lemon Rind finely grated
¼ Powdered Sugar

In large bowl, sift together Flour, baking powder and baking
soda, and set aside.

In a separate large bowl, beat butter and ½ cup granulated sugar, until smooth and creamy. Add egg yolks only to butter mixture and beat until light and fluffy. Slowly alternate flour mixture and citrus juice, while adding both to creamy butter mixture. Mix well and set aside.

In a separate small mixing bowl, beat egg whites until stiff peaks form. Fold egg mixture into batter, then add grated lemon rind and orange peel. Stir batter just to mix. Pour ¼ cup batter into small muffin tin (12 Muffins) lined with paper cups. Bake in a 375 oven for 20-25 minutes, until golden brown, or until wooden toothpick comes out clean, after eing inserted into the center of the muffins. Cool completely, and coat top of muffins lightly with sifted powdered sugar.

12 muffins

Sticky Cinnamon Muffins

by Verlie Cox

2 tubs Pillsbury Biscuits, chilled
½ cup Granulated Sugar
½ cup Dark Brown Sugar
½ cup Butter, softened
1½ tsp Ground Cinnamon
¼ cup Golden Raisins
¼ cup Filberts, chopped

In large bowl, tear biscuits into small pieces with fingers. Combine and beat sugars and butter with hand mixer on medium setting, until smooth and creamy. Add raisins and chopped nuts to sugar mixture, and stir by hand until mixed well. Pour ¾ cup of the sugar mixture over biscuit pieces, and knead with clean hands just until dough will form a ball. Tear small pieces from ball of dough, and fill greased muffin cups about half way. Using hands, sprinkle remaining sugar mixture over dough.

Bake in a 350 for 20-30 minutes, or until wooden toothpick comes out clean, from center of muffins. Allow muffins to cool for 5 minutes, then transfer them to wire rack to continue cooling, for another 10 minutes. Top with glaze.

Glaze
¾ Powdered Sugar
1-1½ Half & Half, room temp.

In small bowl, slowly add Half & Half into the Powdered Sugar, until it becomes a thick, creamy sauce. Not too thin. Drizzle over muffins, then allow glaze to set for 30 minutes before serving.

16-20 muffins

Pecan Raisin Muffins

by Carol Ann

1 cup Brown Sugar; hard packed
½ cup All Purpose Flour
⅔ cup Butter; room temperature
2 large Eggs; well beaten
¾ cup Pecans; chopped
¼ cup Golden Raisins

In medium size bowl, combine flour and sugar, mix well and set aside. Add softened butter to medium size bowl. Add eggs and whisk, or beat on low setting, until smooth and creamy. Add pecans and raisins, and stir well with large spoon. Add wet ingredients to the flour mixture and stir by hand until just moisened. Batter will be very lumpy.

Fill paper or greased muffin cups ½ to ⅔ full. Bake muffins in a 350º oven for 20-25minutes, or until golden brown, and wooden toothpick comes out clean after being inserted into the center of muffin.

12-18 muffins

Cherry Nut Muffins

by Carol Ann

2 cups All Purpose Flour
2 tsp Baking Powder
¼ cup Granulated Sugar
½ cup Light Brown Sugar
½ tsp Table Salt
¼ tsp Ground Nutmeg
¾ cups Milk
½ cup Dole Pineapple Juice
½ cup Crisco Oil
1 large Egg; beaten
1 cup Cherry Crasins
1 tsp Lemon Rind, finely grated
½ cup Walnuts, chopped small

In large bowl, combine flour, baking powder, sugars, salt, and nutmeg; stir to mix well. In separate bowl, whisk milk and pineapple juice, until well blended. Add oil and egg; whisk well after each addition. Slowly add wet mixture into the flour mixture, stirring by hand until just moistened. Batter will be lumpy. Fold in Cherry Craisins and chopped nuts.

Pour ½ cup of batter into prepared muffin tin, and bake in a 400º oven for 18-20 minutes, until golden brown. To test: Insert wooden toothpick into the center of a muffin. If the toothpick comes out clean, muffins are done. Remove from oven and cool for 5 minutes, or until muffins come out of muffin tin easily. Transfer to wire rack to cool.

12 muffins

Orange-Cranberry Muffins

by Linda Houston

2 cups All Purpose Flour
2 tsp Baking Powder
¼ pinch Ground Nutmeg
½ tsp Table Salt
½ cup Brown Sugar, light brown/hard packed
¼ cup Granulated Sugar, separated
¾ cup Milk
½ cup Orange Juice
½ cup Crisco Oil
1 large Egg, beaten
½ cup (Orange) Craisins
½ cup (Cranberry) Craisins
½ tsp Orange Peel, grated
2 tbsp Powdered or Granulated Sugar

In large bowl, combine flour, baking powder, nutmeg, salt and both sugars, and mix well. Set aside. In separate large bowl, combine milk and orange juice, and mix with hand mixer on low speed until well blended. Then whisk in (one at a time) oil, egg and orange peel, and both craisins, until well blended; not foamy. Slowly add wet ingredients to the flour mixture, and stir until moistened. Batter should be moist and lumpy.

Scoop by ½ cup into greased large size muffin tin. Bake in a 400º oven for 18-12 minutes, or golden brown. Remove pan and allow to cool for about 5 minutes. After 5 minutes, remove muffins from tin, and cool on wire rack for an additional 10 minutes. Sprinkle tops of muffins with powdered sugar, and return to wire rack to continue cooling.

12 large muffins

Quick Banana Muffins

by Verlie Cox

1 cup All Purpose Flour
1 cup fresh Bananas; 2-3 packed
1/3 cup Granulated Sugar
¼ cup Crisco Oil
2 tsp Baking Powder
1 large Egg
½ tsp Table Salt
¼ cup Milk
3 cups Corn Chex; crushed into 1 cup

Preheat oven to 400°. Combine and sift flour, sugar, baking powder and salt into a large bowl, then stir in Corn Chex. In separate bowl, combine bananas, oil, eggs, and Milk, and mix well until ingredients are well blended. Add banana mixture to dry ingredients and stir until moistened. Fill greased muffin pan, each cup ⅔’s full.

Bake 15-20 minutes or until wooden toothpick comes out clean, from center of muffins.

12 muffins